I’ve been dying to share this recipe with you all summer, but due to a hectic freelance schedule, obligatory summer events, book work and house stuff, I didn’t get around to final testing until now. But for this, the wait was worth it.

Ice cream season isn’t over just yet even though Toronto’s weather lately might say otherwise—we somehow went from 30+ C to low 20s in a matter of a week. Go figure. It might still be hot where you live though, so ice cream for everyone, I say!

It was a visit to Sweet Ritual back in May where I experienced my first taste of lemon poppy seed ice cream. It was a scorcher of a day and Lisa and I were enjoying our last day in Texas before jetting back home. We decided to make a quick stop for ice cream, and boy am I ever glad we did.

I have not stopped thinking about that ice cream since.

The bright, refreshing flavour of lemon is most definitely a summertime favourite so turning it into ice cream made perfect sense, but I had never even considered the idea until I saw it at Sweet Ritual. Fresh lemon, lemon zest and poppy seeds are used to make this ice cream taste just like a lemon poppy seed muffin. Seriously, it was like heaven—creamy and sweet with that signature citrus tang.

Of course, as any good food blogger would do when she experiences a food epiphany, I had to recreate it as soon as I got home. For this recipe, I used a blend of full-fat coconut milk and cashew milk, some lemon extract (Simply Organic brand of lemon extract is one of my new favourite discoveries; it should be fairly easy to find at Whole Foods or online) to allow the flavour to shine through the frozen blend and, rather than dumping in heaps of sugar, I decided to give xylitol a go. And guess what? It worked out fabulously. It’s light and luscious and totally satisfying.

Now I don’t have to travel to Texas to get my lemon ice cream fix.

Enjoy!

Lemon poppy seed ice cream

Yield: about 4 cups

Ingredients:

• 1 can (13.5 ounces) full-fat coconut milk
• 1 cup unsweetened nondairy milk (I like cashew)
• ½ cup xylitol (or use cane sugar, if desired)
• zest of 1 lemon
• 1/4 cup fresh lemon juice
• 2 tablespoons melted coconut oil
• 2 teaspoons lemon extract (I used Simply Organic brand)
• ½ teaspoon xanthan gum (optional but recommended)
• 1 tablespoon poppy seeds

Directions:

1. Using a blender, blend together the coconut milk, nondairy milk, xylitol, lemon zest, lemon juice, coconut oil and lemon extract until smooth. Add the xanthan gum and blend briefly on low speed to incorporate.
2. Transfer the liquid mixture to a shallow bowl and stir in the poppy seeds. Refrigerate until thoroughly chilled, about 2 to 3 hours.
3. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions. If you’re after a soft serve treat, serve as soon as the process is finished. Otherwise, transfer the ice cream to an airtight container, place a piece of parchment paper on the surface and press down lightly (this avoids ice crystals from forming on the surface) before sealing the lid. Store in the freezer. Allow to sit out at room temp for about 10 minutes before serving.

Single-Serve Pancakes with Gingerbread Pecan Butter from Living Candida-Free

Many of you may already be familiar with Ricki Heller and her popular website, a fantastic resource for vegan, sugar-free and gluten-free recipes and information about living with candida. Her new book, Living Candida-Free, offers practical and realistic strategies for anyone wishing to follow an anti-candida diet, as well as more than 100 recipes that anyone—on a special diet or not—can enjoy. Since many people aren’t familiar with candida, I asked Ricki in this guest post to explain what candida is and how she conquers it on a plant-based diet. 

I was hired to do the food photography for this book, so I was able to try out a number of the recipes. Luckily, Ricki is allowing me to share one of my favourite recipes from the book below, the single-serve pancakes. I love them because they’re made with wholesome ingredients like chia, quinoa, buckwheat and hemp. They’re also super simple to make and have become one of my go-to weekend breakfast recipes. For more delicious, sugar-free recipes and information about living candida-free, grab a copy of the book or sign up for Ricki’s Candida Kick-Start Course.

As a self-proclaimed sugar addict, I was perturbed (to say the least) when I was first diagnosed with candida and had to embark on an anti-candida diet.

Candida is a form of yeast that normally lives in the intestinal tract in harmony with all the other organisms that reside there. In a healthy body, candida causes no problems and can even be beneficial to help keep toxins under control.

But when things go awry (a condition often referred to as “dysbiosis”) in the internal microcosm, candida can quickly grow out of control and wreak havoc. Symptoms like overweaning fatigue, sugar cravings, foggy thinking, allergies, joint aches and all kinds of yeast infections can begin to develop and interfere with normal functioning.

Carob Pudding from Living Candida-Free

The usual treatment for candida overgrowth is a diet devoid of all sugars (even fruit), starches, yeast, alcohol and all moldy foods, along with antifungal supplements (and perhaps prescription antifungals, too).

So you can understand why I was concerned about having to follow the diet.

In addition, most candida diets shun a vegan approach to eating. Because meat, poultry, fish and eggs are all free of sugars or starches, they are usually recommended as the best forms of protein while battling the yeast. Some diets even go so far as to suggest that it’s impossible to remain plant-based while clearing the candida.

Eggplant “Parmesan” from Living Candida-Free

Well, I’m happy to say I proved those folks otherwise—even with a very severe case of the syndrome. It took some experimentation, working with a fantastic naturopath and time, but I managed to clear my candida while living a normal life and even created some delicious recipes along the way (recipes I am proud to serve to my husband, friends and family—and they don’t even realize they’re “special” foods!).

Fellow sugar addicts, take heart: if you’re dealing with candida, it IS possible to remain plant-based and conquer the yeast. With dedication, persistence, and some kick-ass recipes, you’ll be on your way and feeling better in no time.

ACD-Friendly Grain-Free Granola from Living Candida-Free

And even if you’re not dealing with candida overgrowth, the anti-candida diet is still a great way to transition to a diet free of refined sugar and incorporate more natural, lower glycemic sweeteners in your recipes; it’s a great resource for diabetics, too.

Single-serve pancakes

Yield: Serves 1

Ingredients:

• 6 tablespoons (75 ml) milk of choice (unsweetened almond, hemp, flax, etc.)
• 1 teaspoon (5 ml) raw apple cider vinegar
• 5 to 10 drops plain or vanilla pure liquid stevia, or to taste
• 1 tablespoon (15 ml) smooth natural almond butter or sunflower seed butter
• 1 tablespoon (15 ml) whole chia seeds
• 1 tablespoon (15 ml) uncooked quinoa, millet, or amaranth
• 1 tablespoon (15 ml) uncooked whole buckwheat
• 1 tablespoon (15 ml) raw shelled hemp seeds (hemp hearts)
• 1 tablespoon (15 ml) coconut flour
• ¼ teaspoon (1 ml) baking powder
• Pinch of fine sea salt
• Coconut oil, for pan (optional)

Directions:

1. In a medium-size bowl, whisk together the milk, vinegar, stevia, and almond butter until smooth. Set aside.
2. In a coffee grinder or blender, grind the chia, quinoa, buckwheat, hemp seeds, coconut flour, baking powder, and salt to a powder. Pour the mixture over the wet ingredients in the bowl and stir to blend. It will seem a bit too thick for pancake batter and more like a soft cookie dough. This is as it should be.
3. Heat a nonstick skillet over medium heat (brush with coconut oil if it has a tendency to stick). Divide the batter in half and place in the skillet (I use an ice-cream scoop), then use a spatula to flatten to about ¼ inch (6 mm) thick. Cook until the top begins to dry out (about 4 minutes); flip and cook for another 3 to 4 minutes. Serve immediately. May be prepared in advance and frozen. Will keep, frozen, for up to 3 months.

From Living Candida-Free by Ricki Heller. Reprinted with permission from Da Capo Lifelong, © 2015

By now, you’ve probably guessed that I love to bake. I crave the creativity, the preciseness, the excuse to drown out everything that’s bothering me, slow down and focus on the simple task of following a recipe, mixing together a set of ingredients, and watching what happens when it goes in the oven. This, to me, is calming, meditative, a form of relieving stress.

And let’s just say I’ve been baking a lot lately.

Over the years, my baking has changed in many ways. From using eggs, butter and white sugar when I made cookies as a kid, to using vegan options like Earth Balance margarine and egg replacement powder when I was just out of university and on a budget, to now, when my dessert recipes use more whole food ingredients like avocado, nuts, dates and beans, and a variety of wholesome flours like almond, chickpea and oat.

I know there are a million and one brownie recipes out there but I think I’ve trumped myself in the nutrition category with these decadent little bites. Kidney beans, almond butter and walnuts pack in the protein power and spinach adds an element of green goodness. Plus, I recently received some new Vega One samples that I wanted to make use of without resorting to a traditional smoothie recipe. And guess what? It worked beautifully.

Thanks to Vega, these flourless brownies are even better because their new Vega One all-in-one nutritional powder has been enhanced with 33% more protein and double the greens—hence the “plant-powered” in the recipe title. Just take a look at the nutrition specs. Pretty great, huh? (Psst…scroll down to the end of this post for a Vega One giveaway!)

I’ve made these brownies a few different ways over the last few weeks, playing around with different ratios and ingredients in order to get them just right. Then I retested using different nut and seed butters (peanut, almond, and sunflower seed) and protein powders (Vega One, Vega Protein Smoothie and Vega Performance Protein… Can you tell I like Vega?). All worked out lovely, although this almond/Vega One combo is probably my favourite.

So, you should have success using whatever protein powder you have on hand, just make sure you use chocolate flavoured powder. Also note that Vega is quite sweet on its own so if yours isn’t, your brownies will be less sweet also. Rest assured these aren’t your typical athlete’s “treat”—as in, they sound great but taste like chalk. Seriously, guys, they are your dream brownie: thick, fudgey, richly flavourful and studded with chocolate chips and walnuts throughout. They’ll rock your world.

Flourless plant-powered protein brownies

Yield: 16 to 20 brownies

Ingredients:

• 2 cups packed baby spinach leaves
• 1/2 cup unsweetened almond milk
• 1/4 cup pure maple syrup
• 1 1/2 cups kidney beans, rinsed and drained
• 1/4 cup natural smooth almond butter (or other nut butter)
• 2 tsp pure vanilla extract
• 2/3 cup cocoa powder
• 1/2 cup Vega One Chocolate powder (or other chocolate-flavoured protein powder)
• 1/4 cup coconut sugar
• 1 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1/3 cup chopped walnuts
• 1/4 cup mini vegan chocolate chips (or cacao nibs)

Directions:

1. Preheat oven to 350F. Line an 8x8-inch square pan with parchment paper so there's an overhang.
2. In a food processor, combine spinach leaves, almond milk and maple syrup. Process until the spinach leaves are broken down. Add the kidney beans, almond butter and vanilla extract and process for a minute or two, until well combined and fairly smooth.
3. In a small bowl, whisk together the cocoa powder, protein powder, coconut sugar, baking powder and salt. Add to the food processor and process until a thick batter comes together. Pulse in walnuts and chocolate chips (alternatively, you can sprinkle them on top after pressing the batter into the pan).
4. Spread the batter into the prepared pan and use an offset spatula or the back of a spoon to smooth out the top. Bake for 30 to 35 minutes, or until the top is dry to the touch. Do not over-bake, as they will continue to set up as they cool. Allow to cool completely before slicing into squares. Store in an air-tight container in the fridge.

Product giveaway:

My friends at Vega are offering a giveaway for one lucky ADC reader! If you win, you’ll receive one box of Vega One Chocolate single packs and a Vega shaker cup. If you’ve never used a shaker cup before, you’re missing out on an incredible invention. It’s a travel mug with a round wire whisk that whips around while you shake to help incorporate the powder into your drink. Say goodbye to lumpy protein shakes for good!

Enter the giveaway using the Rafflecopter widget below and I’ll choose a random winner on Wednesday, February 4, 2015. The giveaway is open to residents of Canada and the US. Good luck!

a Rafflecopter giveaway

Happy almost Christmas! Can you believe it’s almost here?

This is likely a very busy week for many of you, since you’re either a) running around like a crazy person trying to find last-minute gifts, b) have a whole lot of prepping, cooking, baking and gift wrapping to do, or c) are already in holiday mode and spending quality time with family and friends. Or perhaps you’re having a nice quiet week on your own, which is cool too!

In any case, I’ll keep this post short and sweet, much like the recipe—which I couldn’t wait to share with you because, well, I’m in love with this wholesome, make-ahead meal and I think it would make a fantastic seasonal Christmas morning breakfast. If you’ve got a house full of guests or a handful of little ones running around with excitement after Santa’s visit, and you know you won’t have much time to prep a decent morning meal, this cranberry apple spice overnight oatmeal is your solution.

It’s super simple: stir together the oatmeal ingredients the night before and pop it in the fridge. In the morning, you’ll be all ready to go! I loved eating this oatmeal cold, but if you prefer something warm, just put it in a saucepan and gently heat until warmed through. Really, it’s delicious either way.

You can also serve this with toppings like chopped nuts, shredded coconut, pumpkin seeds, hemp seeds, more cranberries, etc. to make it even more fun!

Well, I guess this is it for 2014. I’ve got lots more recipes and reviews lined up for the new year, so be sure to check back soon.

Happy holidays!

Cranberry apple spice overnight oatmeal

Yield: 3 to 4 small servings

Ingredients:

• 2 cups rolled oats
• 2 tbsp chia seeds
• 3/4 tsp ground cinnamon
• 1/4 tsp allspice
• pinch of sea salt
• 2 cups nondairy milk
• 1/2 cup cranberry applesauce (see note)
• 1/4 cup pure maple syrup
• 2 tsp blackstrap molasses (don't skip this!)
• 1 cup fresh or frozen cranberries

Directions:

1. In a large mixing bowl, stir together all ingredients, except the cranberries, until combined. Stir in the cranberries. Cover and refrigerate overnight, or if you want to eat sooner, allow to sit for at least one hour.
2. Serve cold, or transfer to a large saucepan and heat over medium-low, stirring frequently, until warmed through. Add more nondairy milk to thin out, if desired. Serve with chopped nuts, shredded coconut, pumpkin seeds, hemp seeds, more cranberries, etc. to make it even more fun!

Note: I created this recipe using my own slow cooker cranberry applesauce but it can be substituted with store-bought unsweetened applesauce if that's all you've got.

Today I’m going to talk about a new cookbook that has been getting a fair amount of attention lately—one that’s just in time for fall and winter gatherings with a slew of comforting meals in the form of Vegan Casseroles. 

If you’re in tune with the vegan scene, you’ll likely recognize the author’s name and want to buy this book immediately. In case you don’t know, Julie Hasson is the beautiful and talented powerwoman behind eight other cookbooks, a line of gluten-free and vegan baking mixes called Julie’s Original, the Internet cooking show Everyday Dish, the hip food cart Native Bowl in Portland, and the original Babycakes Bakery in LA. Yep, she does it all.

Julie took on quite a challenge with this cookbook topic, and for that I am truly impressed. You see, when people talk about traditional comfort food, it typically means using key ingredients that are off limits to health-conscious vegans. Recreating the flavours of eggplant parm, shepherd’s pie, and cheesy rice and broccoli casserole without the cheese, eggs, butter or even any of the processed vegan substitutes, for example, means Julie had to rethink the whole casserole concept and look at it with fresh eyes.

I love that her new book emphasizes whole food ingredients. The resulting recipes are a mix of retro flavours—with a variety of cashew-based cheese sauces and a lighter cream of mushroom soup for that creamy goodness—and comforting, veggie-full dishes like cabbage rolls, stuffed swiss chard, and creamed greens. You can even invent your own casserole creations by pairing any of the super-simple sauces with your favourite veggies or pasta.

Book chapters include:

• The vegan casserole pantry
• One-dish appetizers
• Dutch-oven and skillet casseroles
• Old favorites and new twists
• Pasta casseroles
• Vegetable casseroles
• Dessert casseroles
• Sauces, toppings and basics

So far, my favourite recipe in this book is the creamy spinach florentine on page 98. It makes use of the almost alfredo sauce from the sauces, toppings and basics chapter to create a creamy base for the pasta and spinach. In this recipe, the addition of Dijon mustard, sherry and fresh nutmeg add a lot of depth and warmth to the dish. I can see myself pouring the sauce over steamed broccoli and other veggies, too.

If you’re not already excited about this book, I’ve got something else to share. Julie is inviting all ADC readers to enter a grand prize giveaway for a brand new BLENDTEC Designer 725 Blender! Five runners up will receive a copy of Vegan Casseroles.

Please note the giveaway prizes can only be shipped to US mailing addresses. Use the Rafflecopter widget below to enter.

a Rafflecopter giveaway

Even if you don’t win, you’re still in luck because Julie was kind enough to allow me to share the florentine recipe from her book. Go make it now! And then buy the book to get more amazing casserole recipes.

Creamy spinach florentine

Yield: Serves 4

Ingredients:

For the almost alfredo sauce:

• 2 1/2 cups plain unsweetened soymilk
• 1/2 cup water
• 1/2 cup raw unsalted cashews, soaked for at least 2 hours and drained
• 2 tablespoons nutritional yeast flakes
• 3 tablespoons oat flour
• 2 tablespoons cornstarch
• 11/4 teaspoons fine sea salt, or more to taste
• 1 teaspoon granulated onion

For the florentine:

• 8 ounces dried shell pasta or macaroni
• 1 (10-ounce) bag frozen spinach, thawed
• 1 recipe Almost Alfredo Sauce (see below)
• 3 to 4 tablespoons dry sherry, depending how strong of a sherry taste you like
• 1 tablespoon plus 2 teaspoons Dijon mustard
• 2 tablespoons nutritional yeast flakes
• 1 teaspoon granulated onion
• 3/4 teaspoon freshly grated nutmeg
• Fine sea salt and freshly ground black pepper to taste

Directions:

For the almost alfredo sauce:

1. In the jar of a blender, combine the soymilk, water, cashews, nutritional yeast, oat flour, cornstarch, salt, and granulated onion. Blend the mixture at high speed until completely smooth and no bits of nuts remain. If you don’t have a big blender, blend the mixture in two batches.
2. Transfer the mixture to a large saucepan and place over medium-high heat. Bring the sauce to a simmer, whisking continuously. Once the mixture comes to a simmer, reduce the heat slightly and cook, whisking continuously until thickened, about 5 to 10 minutes. Tip: Use a good-tasting unsweetened soymilk for this sauce, as the flavor really comes through. If you’re using a high-speed blender, you can skip the soaking step for the cashews and just use them dry. Add a little extra water to blend if needed.

For the florentine:

1. Preheat the oven to 400°F. Grease an 8-inch square glass or ceramic baking dish.
2. In a large pot of lightly salted boiling water, add the pasta and cook according to package directions until al dente. Don’t overcook the pasta, especially if you’re using one that is gluten-free. Drain the pasta well and transfer to a large bowl.
3. Drain most of the liquid out of the spinach by gently squeezing it, but don’t squeeze it completely dry. Add the spinach to the pasta, along with the sauce, mixing until the pasta is thickly coated. Add the sherry, Dijon mustard, nutritional yeast, granulated onion, and nutmeg, stirring well. Add salt and pepper, and adjust seasonings to taste. Scoop the pasta mixture into the prepared baking dish. Bake for 20 to 30 minutes, or until hot and slightly bubbly around the edges. Remove from the oven and serve.

To make gluten-free: Use a gluten-free oat flour in the sauce and gluten-free pasta (my favorite here is brown rice macaroni).

Reprinted with permission from Vegan Casseroles © 2014 by Julie Hasson, Running Press.

Let me just put it out there: I think Fran Costigan is a culinary genius.

I’ve been in awe of her incredible baking knowledge ever since participating in her Vegan Baking Boot Camp Intensive training course in 2010. A classically trained pastry chef who went vegan more than 20 years ago, Fran is a true powerhouse who has dedicated years of her life to tweaking, testing, and analyzing the chemistry that makes a top-notch vegan dessert.

She has worked her way up to become a a sought-after instructor at the Natural Gourmet Institute, consultant, author of More Great Good Dairy-Free Desserts Naturally, and the expert of all things (vegan, fair-trade) chocolate.

And then, she suddenly comes up with a missing piece in the vegan cookbook category. Her new book, Vegan Chocolate, features 120 better-than-ever vegan chocolate desserts. It is the work of a true expert. Some of the “showstoppers,” like the Bûche de Noël, Chocolate Hazelnut Six-Layer Cake and Opera Cake, are multi-step projects for special occasions (or anytime, if you live at my house) but there are also simple recipes, like Quick and Easy Homemade Hot Cocoa and Almost-Instant Chocolate Pudding, for those in need of a quick chocolate fix.

All the recipes are vegan, some are gluten-free and some are raw, but in true Fran style, every single one is made with quality, easily sourced ingredients without dairy, eggs and white sugar. Fran is also known for her very detailed instructions, which may seem cumbersome but are needed in order to get perfect results every time. With a beautiful layout and full-colour photos by Kate Lewis throughout, Vegan Chocolate is a must-have for any cookbook collection.

I was thrilled when I was asked to be a part of the select group of testers for this book, which made for a full summer of chocolatey fun. I was able to test many of the recipes, including the Graham Crackers and Vanilla Chocolate Chip Cupcakes with Creamy Chocolate Cupcake Frosting, among others.

My advice: buy the book, and start with these authentic vegan graham crackers, and then use them to make the Moon Pies, S’mores and Magic Cookie Bars.

What I didn’t try until I got the hardcover book in hand, however, is this incredible (and simple) Chocolate Espresso Chia and Coconut Pudding, which is a variation of the Chocolate Date and Coconut Pudding on page 189. This bowl of chocolate goodness takes plain chia pudding to a whole new level, with bits of coconut and a hint of espresso that heightens the chocolate flavour. Thanks to Running Press for allowing me to share this recipe with you today.

Enjoy!

Chocolate espresso chia and coconut pudding

Yield: 3 to 4 servings

Ingredients:

• 2 oz (60g)  pitted Medjool dates (about 4 large) or an equal amount of another variety of date
• 1/3 cup (80ml) strong espresso
• 1 1/4 cups (300ml) almond milk or coconut milk beverage, divided
• 1/4 cup + 1 tbsp (26g) dried shredded coconut, divided, plus more for garnish
• 2 tbsp (12g) Dutch-process cocoa powder
• pinch of fine sea salt
• 3 tbsp (45ml) pure maple syrup, Grade B or dark amber
• 1/4 cup (40g) chia seeds, white or black

Directions:

1. Put the dates in a small bowl. Pour the espresso over the dates and set aside for 15 minutes or until very soft. Mash the dates into the espresso as they soften.
2. While the dates soak, puree 1/2 cup of the milk, 3 tablespoons of the coconut, the cocoa powder, and the salt in a blender. Add the remaining milk and the maple syrup and blend for 30 seconds.
3. Add the dates and any soaking liquid and blend until mostly pureed (some small pieces of dates are fine).
4. Pour the mixture into a 2-cup measure. Add enough additional milk to equal 2 cups, if necessary.
5. Mix the chia seeds and the remaining 2 tablespoons of the coconut in a medium bowl.
6. Pour the liquid ingredients over the chia and coconut and whisk vigorously. Repeat twice at 5-minute intervals. Wait 10 minutes and whisk again.
7. Refrigerate the pudding for at least 6 hours or up to 2 days ahead. Whisk a few times, when you think of it, to prevent clumps of chia in the pudding.

Serving

Whisk the pudding and serve in small bowls sprinkled with toasted coconut.

Keeping

The pudding can be refrigerated in a covered container for up to two days. Whisk before serving.

Recipe reprinted with permission from Vegan Chocolate ©2013 by Fran Costigan, Running Press.

My hubby? He loves doughnuts. I mentioned on Twitter a couple of weeks ago that he ate an entire test batch of these babies. It took me a few more trials to get them just right, but here I am now able to share them with you!

These little guys are a real treat: tender baked doughnuts topped with a layer of sweet maple glaze and sprinkled with homemade coconut bacon. A truly Canadian treat made gluten-free and vegan. They are an ode to my home country, and a tribute to the place that gave us hockey, peanut butter, Nanaimo bars, Trivial Pursuit and the Wonderbra, and the birthplace of Joni Mitchell, Neil Young, Ellen Page, Jim Carrey, and Ryan Gosling—oh, and me!

I should note that I tested several versions of these doughnuts and they have a much better texture with xantham gum, so be warned if you decide to skip it. You’ll also have lots of coconut bacon left over, so you can store it in a mason jar and sprinkle it on salads, sandwiches or eat on its own as a snack (they kind of remind me of Hostess Hickory Sticks, another Canadian favourite).

Enjoy!

Gluten-free maple "bacon" doughnuts

Yield: 24 mini doughnuts

Ingredients:

For the doughnuts:

• 1 cup sorghum flour
• 1/4 cup tapioca starch
• 1/4 cup potato starch
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp xanthan gum
• 2/3 cup non-dairy milk
• 3 tbsp melted coconut oil
• 1/4 cup unsweetened apple sauce
• Ener-G egg replacer for 1 egg
• 1 tsp pure vanilla extract
• 1/4 tsp maple extract

For the coconut bacon:

• 4 cups large flaked coconut
• 2 tbsp liquid smoke
• 2 tbsp pure maple syrup
• 1 tbsp tamari
• 1 tbsp water
• 1 tsp smoked paprika

For the maple glaze:

• 1/2 cup powdered sugar, sifted
• 1 tbsp non-dairy milk
• 1/4 tsp maple extract

Directions:

1. To make the doughnuts, first preheat the oven to 350F.
2. In a large bowl, whisk together the sorghum flour, tapioca starch, potato starch, coconut sugar, baking powder, baking soda and xanthan gum.
3. In another bowl, whisk together the non-dairy milk, coconut oil, apple sauce, egg replacer, and vanilla and maple extracts. Pour this mixture into the bowl with the dry ingredients and stir to combine.
4. Divide the batter between 2 mini doughnut pans (for 24 doughnuts). I used a small spoon to scoop the batter into each tin and smooth out the top with a clean finger. Bake at 350F for 8 minutes, or until a toothpick inserted into a doughnut comes out clean. Allow to cool completely before carefully removing them from the pan.
5. To make the coconut bacon, first reduce oven heat to 325F and line a cookie pan with parchment paper.
6. Put the coconut flakes in a large bowl. In a small bowl, whisk together the liquid smoke, maple syrup, tamari, water and smoked paprika. Pour into the bowl with the coconut flakes and stir until all the flakes are covered.
7. Spread the coconut flakes out onto the prepared cookie pan. Bake at 325F for 20 to 25 minutes, stirring with a spatula ever 5 minutes or so (this is important so it cooks evenly and doesn't burn). Remove from the oven and allow to cool.
8. To make the maple glaze, whisk together the glaze ingredients in a small bowl until smooth.
9. To assemble, take a mini doughnut and dip the top into the glaze and allow excess to drip off. Lay the glazed doughnut on a cooling rack or plate. Top with coconut bacon just before serving.

• The doughnut recipe is a finicky one, so I don't suggest making substitutions. If you don't have maple extract though, you can leave it out.

Coconut bacon adapted from Amber's delicious recipe.

We’re almost through the season of Frappuccinos Fridays, and I hope you’ve been enjoying all of the tasty flavours we’ve veganized. As part of the theme, Lisa and I have indulged in Java Chip, Hazelnut, Peppermint Mocha, Caramel Brulée, Green Tea Cream, Chai Crème, Double Chocolate Chip, Cinnamon Dolce and Toffee Coffee.

Today I’m sharing a flavour I’d imagine is a pretty standard favourite, since vanilla lends a wonderfully creamy taste to anything it teams up with—and coffee is certainly no exception. With this version, I think the spicy fragrance of vanilla bean and vanilla extract enhances the full-bodied richness of the strong, dark-roast coffee. Top if off with a mountain of coconut whipped cream and you’ll let out a sigh of satisfaction after every succulent slurp.  Enjoy!

Vanilla Bean frappuccino

Yield: 1 serving

Ingredients:

For the coconut whipped cream:

• 1 (13.5oz) can full-fat coconut milk, refrigerated overnight
• 2 to 3 tsp agave nectar or other sweetener
• seeds from 1 vanilla bean

For the frappuccino:

• 1/2 cup strong coffee, chilled
• 1/2 cup non-dairy milk
• 2 Medjool dates, pitted
• 1/2 tsp pure vanilla extract
• seeds from 1 vanilla bean
• 3 ice cubes

Directions:

1. To make the coconut whipped cream, scoop the cream from the top of the can of coconut milk, reserving the water at the bottom of the can for other uses.
2. Using a hand mixer or stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy. Add sweetener and vanilla seeds and continue to whip until incorporated. Refrigerate until ready to use. (This can be made a day ahead, if desired.)
3. To make the frappuccino, blend together all ingredients in a high-speed blender until smooth and frothy. Pour into a tall glass, top with coconut whipped cream and serve!

We’re now more than halfway through the season of frosty frappuccinos! So far, as part of our Frappuccino Fridays theme, Lisa and I have shared Java Chip, Hazelnut, Peppermint Mocha, Caramel Brulée and Green Tea Cream.

Today, I’ve created one of my all-time favourite flavours: Chai. There’s just something about that aromatic concoction of black tea infused with the exotic flavours of cardamom, cinnamon and black pepper that I love, but unfortunately Starbucks uses Tazo chai latte concentrate in their frappuccinos, which contains honey. So, if you want to enjoy the sweet and spicy taste of a chai frappuccino this summer, I recommend trying out this icy take on the traditional beverage. It’s spicy, sweet and milky—just like the Stabucks wallahs make it, only simpler and better.

To make this version, I simply steeped chai spice black tea bags in almond milk and then blended it with ice, dates and cinnamon (because I’m in love with cinnamon) to create that sweet, frothy goodness. You can use your favourite chia tea blend, but the spicier the better (I used Stash brand) Then, pour it into a tall glass—or a tea cup for the traditional experience–and top with coconut whipped cream and a dash of cinnamon.

Enjoy!

Chai Crème frappuccino

Yield: 1 serving

Ingredients:

For the coconut whipped cream:

• 1 (13.5oz) can full-fat coconut milk, refrigerated overnight
• 2 to 3 tsp agave nectar or other sweetener
• seeds from 1 vanilla bean

For the frappuccino base:

• 1 cup almond milk
• 2 chai spice black tea bags
• 3 Medjool dates, pitted
• 1/4 tsp ground cinnamon
• 3 ice cubes

Directions:

1. To make the coconut whipped cream, scoop the cream from the top of the can of coconut milk, reserving the water at the bottom of the can for other uses.
2. Using a hand mixer or stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy. Add sweetener and vanilla seeds and continue to whip until incorporated. Refrigerate until ready to use. (This can be made a day ahead, if desired.)
3. To make the frappuccino, pour the almond milk into a small saucepan and bring to a boil over medium heat. Add the teabags, cover the pan and remove from heat. Allow to steep for about 15 minutes, and then remove the tea bags (be sure to squeeze out excess liquid).
4. Using a high-speed blender, blend the almond milk mixture, dates, cinnamon and ice cubes together until smooth and frothy.
5. To serve, pour the frappuccino in a tall glass, top with coconut whipped cream and a sprinkle of cinnamon.

Welcome to week 4 of Frappuccino Fridays! In the last three weeks, we’ve sipped on incredible flavours like Java Chip, Caramel Brulée and Peppermint Mocha. With this kind of menu, I’m thinking Lisa and I could rival any Starbucks in town.

Today’s blended beverage combines cold coffee and ice with a mix of hazelnut sources (hazelnut milk, butter and extract) to create a frosty-cold hazelnut heaven. Starbucks’ traditional version also includes a hazelnut drizzle, but I opted for crunchy hazelnuts on top of a bed of fluffy coconut whipped cream instead.

For this drink, I made my own hazelnut butter: simply toast a cup of raw hazelnuts at 350F for 8 to 10 minutes. Wrap them in a clean kitchen towel and rub, rub rub your nuts together (hehe) until the skins come off (you don’t have to be too meticulous about this; some skin remaining is okay). Then use a food processor to process them until they turn into a smooth butter, about 10 minutes or so. Super simple and super delicious. But feel free to use storebought (100% hazelnuts) variety instead if you want.

Enjoy!

Hazelnut frappuccino

Yield: 1 to 2 servings

Ingredients:

For the coconut whipped cream:

• 1 (13.5oz) can full-fat coconut milk, refrigerated overnight
• 2 to 3 tsp agave nectar or other sweetener
• seeds from 1 vanilla bean

For the frappuccino base:

• 1/2 cup strong coffee, chilled
• 1/2 cup hazelnut or almond milk
• 2 tbsp hazelnut butter (homemade or storebought)
• 2 Medjool dates, pitted
• 1/4 tsp pure hazelnut extract
• 3 ice cubes
• chopped hazelnuts (for garnish)

Directions:

1. To make the coconut whipped cream, scoop the cream from the top of the can of coconut milk, reserving the water at the bottom of the can for other uses.
2. Using a hand mixer or stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy. Add sweetener and vanilla seeds and continue to whip until incorporated. Refrigerate until ready to use. (This can be made a day ahead, if desired.)
3. To make the frappuccino, blend all ingredients in a high-speed blender until smooth and frothy.
4. To serve, pour the frappuccino in a tall glass and top with coconut whipped cream and chopped hazelnuts.